The cut is known as "kontrfile" in Turkish:
https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
It corresponds to a US sirloin cut but I'm not sure if it's top or
bottom. I'm given to understand that New York strip steaks are cut
from it. This one was left whole.

574 grams (~20 oz) rubbed in coarse salt and dry-brined uncovered on a
rack in the fridge overnight. Oven @175 C (~350 F), top & bottom fan.
Roast lubricated with olive oil and seasoned with my meat spice
mixture; seared in cast-iron pan on presentation and lateral sides for
5 minutes total; in oven for 12 minutes; removed, set on rack, tented,
and let rest for 6 minutes.

Pix in alt.binaries.food

--
Bob
St Francis would have done better to preach to the cats

On 2/7/2021 2:51 AM, Opinicus wrote:
> The cut is known as "kontrfile" in Turkish:
> https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
> It corresponds to a US sirloin cut but I'm not sure if it's top or
> bottom. I'm given to understand that New York strip steaks are cut
> from it. This one was left whole.
>
> 574 grams (~20 oz) rubbed in coarse salt and dry-brined uncovered on a
> rack in the fridge overnight. Oven @175 C (~350 F), top & bottom fan.
> Roast lubricated with olive oil and seasoned with my meat spice
> mixture; seared in cast-iron pan on presentation and lateral sides for
> 5 minutes total; in oven for 12 minutes; removed, set on rack, tented,
> and let rest for 6 minutes.
>
> Pix in alt.binaries.food
>

Looks tasty. Not familiar with that cut.

On Sun, 07 Feb 2021 10:51:01 +0300, Opinicus wrote:

> The cut is known as "kontrfile" in Turkish:
> https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
> It corresponds to a US sirloin cut but I'm not sure if it's top or
> bottom. I'm given to understand that New York strip steaks are cut
> from it. This one was left whole.


It corresponds to strip (short loin) and sirloin (neither top nor
bottom) in U.S. cuts according to that diagram.

If you had a pictures of it I could tell you exactly what muscles
it's made up of.

> 574 grams (~20 oz) rubbed in coarse salt and dry-brined uncovered on a
> rack in the fridge overnight.

Dry brining works best covered so the liquid being expelled gets
sucked back into the meat WITH the salt.

-sw

On Sun, 7 Feb 2021 11:09:50 -0600, Sqwertz >
wrote:

> > https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
> > It corresponds to a US sirloin cut but I'm not sure if it's top or
> > bottom. I'm given to understand that New York strip steaks are cut
> > from it. This one was left whole.
> It corresponds to strip (short loin) and sirloin (neither top nor
> bottom) in U.S. cuts according to that diagram.
>
> If you had a pictures of it I could tell you exactly what muscles
> it's made up of.

The top and lateral sides appear in

kontrfile 2021.02.06.12.11.03.jpg
kontrfile 2021.02.06.12.11.17.jpg

I've got another half of the same cut in the freezer that I may do
next week. I'll take a picture of it in its "before" state.

> Dry brining works best covered so the liquid being expelled gets
> sucked back into the meat WITH the salt.

Thanks for that tip. By "covered' I don't suppose you mean "wrapped".
What should I cover it with?

--
Bob
St Francis would have done better to preach to the cats

On Mon, 08 Feb 2021 10:06:46 +0300, Opinicus wrote:

> On Sun, 7 Feb 2021 11:09:50 -0600, Sqwertz >
> wrote:
>
>>> https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
>>> It corresponds to a US sirloin cut but I'm not sure if it's top or
>>> bottom. I'm given to understand that New York strip steaks are cut
>>> from it. This one was left whole.
>> It corresponds to strip (short loin) and sirloin (neither top nor
>> bottom) in U.S. cuts according to that diagram.
>>
>> If you had a pictures of it I could tell you exactly what muscles
>> it's made up of.
>
> The top and lateral sides appear in
>
> kontrfile 2021.02.06.12.11.03.jpg
> kontrfile 2021.02.06.12.11.17.jpg

I'm not setting up a binary group just for 2 pictrures

> I've got another half of the same cut in the freezer that I may do
> next week. I'll take a picture of it in its "before" state.
>
>> Dry brining works best covered so the liquid being expelled gets
>> sucked back into the meat WITH the salt.
>
> Thanks for that tip. By "covered' I don't suppose you mean "wrapped".
> What should I cover it with?

Wrapped/covered/vacuum sealed - anything to keep the moisture in

-sw

On 2/6/2021 11:51 PM, Opinicus wrote:
> The cut is known as "kontrfile" in Turkish:
> https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
> It corresponds to a US sirloin cut but I'm not sure if it's top or
> bottom. I'm given to understand that New York strip steaks are cut
> from it. This one was left whole.
>
> 574 grams (~20 oz) rubbed in coarse salt and dry-brined uncovered on a
> rack in the fridge overnight. Oven @175 C (~350 F), top & bottom fan.
> Roast lubricated with olive oil and seasoned with my meat spice
> mixture; seared in cast-iron pan on presentation and lateral sides for
> 5 minutes total; in oven for 12 minutes; removed, set on rack, tented,
> and let rest for 6 minutes.
>
> Pix in alt.binaries.food
>


Are there pics in a.b.f? I don't see them.

On Sun, 7 Feb 2021 09:17:45 -0800, Taxed and Spent
> wrote:

>On 2/6/2021 11:51 PM, Opinicus wrote:
>> The cut is known as "kontrfile" in Turkish:
>> https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
>> It corresponds to a US sirloin cut but I'm not sure if it's top or
>> bottom. I'm given to understand that New York strip steaks are cut
>> from it. This one was left whole.
>>
>> 574 grams (~20 oz) rubbed in coarse salt and dry-brined uncovered on a
>> rack in the fridge overnight. Oven @175 C (~350 F), top & bottom fan.
>> Roast lubricated with olive oil and seasoned with my meat spice
>> mixture; seared in cast-iron pan on presentation and lateral sides for
>> 5 minutes total; in oven for 12 minutes; removed, set on rack, tented,
>> and let rest for 6 minutes.
>>
>> Pix in alt.binaries.food
>>
>Are there pics in a.b.f? I don't see them.

I didn't think Eternal September carried binaries.

On 2/7/2021 10:26 AM, Bruce wrote:
> On Sun, 7 Feb 2021 09:17:45 -0800, Taxed and Spent
> > wrote:
>
>> On 2/6/2021 11:51 PM, Opinicus wrote:
>>> The cut is known as "kontrfile" in Turkish:
>>> https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
>>> It corresponds to a US sirloin cut but I'm not sure if it's top or
>>> bottom. I'm given to understand that New York strip steaks are cut
>>> from it. This one was left whole.
>>>
>>> 574 grams (~20 oz) rubbed in coarse salt and dry-brined uncovered on a
>>> rack in the fridge overnight. Oven @175 C (~350 F), top & bottom fan.
>>> Roast lubricated with olive oil and seasoned with my meat spice
>>> mixture; seared in cast-iron pan on presentation and lateral sides for
>>> 5 minutes total; in oven for 12 minutes; removed, set on rack, tented,
>>> and let rest for 6 minutes.
>>>
>>> Pix in alt.binaries.food
>>>
>> Are there pics in a.b.f? I don't see them.
>
> I didn't think Eternal September carried binaries.
>


I see pics in a.b.f. in other posts.

On Sunday, February 7, 2021 at 1:51:09 AM UTC-6, Opinicus wrote:
>
> The cut is known as "kontrfile" in Turkish:
> https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
>
> Pix in alt.binaries.food
>
> --
> Bob
> St Francis would have done better to preach to the cats
>
Why make us go searching for your pictures in another group, that's just
dumb. Why don't you post them here if you want us to see them??

On Sunday, February 7, 2021 at 4:55:15 PM UTC-5, wrote:
> On Sunday, February 7, 2021 at 1:51:09 AM UTC-6, Opinicus wrote:
> >
> > The cut is known as "kontrfile" in Turkish:
> > https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
> >
> > Pix in alt.binaries.food
> >
> > --
> > Bob
> > St Francis would have done better to preach to the cats
> >
> Why make us go searching for your pictures in another group, that's just
> dumb. Why don't you post them here if you want us to see them??

I think you meant to say, "Please post a _link_ to your pictures." rec.food.cooking
is text-only. Hence the existence of alt.binaries.food.

Cindy Hamilton

On Sunday, February 7, 2021 at 4:06:13 PM UTC-6, Cindy Hamilton wrote:
>
> On Sunday, February 7, 2021 at 4:55:15 PM UTC-5, wrote:
>

> > Why make us go searching for your pictures in another group, that's just
> > dumb. Why don't you post them here if you want us to see them??
> >
> I think you meant to say, "Please post a _link_ to your pictures." rec.food.cooking
> is text-only. Hence the existence of alt.binaries.food.
>
> Cindy Hamilton
>
Yes.

On Sunday, February 7, 2021 at 4:55:15 PM UTC-5, wrote:
> On Sunday, February 7, 2021 at 1:51:09 AM UTC-6, Opinicus wrote:
> >
> > The cut is known as "kontrfile" in Turkish:
> > https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
> >
> > Pix in alt.binaries.food
> >
> > --
> > Bob
> > St Francis would have done better to preach to the cats
>
> Why make us go searching for your pictures in another group, that's just
> dumb. Why don't you post them here if you want us to see them??

Sliced thin enough, roast beef is great on most toasted breads with melted provolone, plenty of salt, a few sliced peppers and mayo.